Buffalo Ranch Potato Wedges

Name: Buffalo Ranch Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup ranch dressing; 1/4 cup buffalo sauce; 1 tablespoon chopped fresh chives (optional)

Highlighted under: Simple Weeknight Wonders

I love a good snack, and these Buffalo Ranch Potato Wedges have quickly become my go-to choice for game nights and casual gatherings. The crunchy exterior perfectly contrasts the fluffy interior, while the bold flavors of buffalo sauce and ranch seasoning create a mouthwatering experience. Each bite is packed with zesty flavor, making them a crowd-pleaser. Best of all, they're simple to whip up and can be served with various dipping sauces to suit everyone's taste. If you’re looking for a snack that’s sure to impress, look no further!

Created by

Mario

Last updated on 2026-02-07T19:18:27.831Z

When I first made these Buffalo Ranch Potato Wedges, I was amazed by how easy it was to create such a flavorful dish. The combination of crispy potatoes and zesty buffalo sauce is a match made in heaven. After a few attempts, I discovered that parboiling the potatoes before baking them helps achieve that perfect crispy texture. Now, I can whip these up with confidence!

I've experimented with different seasonings and dipping sauces, but sticking with classic ranch dressing provides that perfect cooling balance to the spicy flavors. It’s so rewarding to see friends and family come back for seconds, or even thirds. These wedges have definitely earned a permanent spot in my recipe rotation!

Why You Will Love This Recipe
Spicy and creamy flavor combination that satisfies cravings
Perfectly crispy texture that contrasts the fluffy potato inside
Great for parties, game days, or a cozy movie night

The Perfect Potato Choice

Using large russet potatoes for this recipe is key to achieving the ideal texture. Russets are starchy and develop a fluffy interior that beautifully contrasts with the crispy exterior. When you cut the wedges, aim for uniform thickness to ensure even cooking — around 1-inch wide should do the trick. If you’re in a pinch, you could substitute with waxy potatoes, but be prepared for a slightly different texture.

Don't forget to leave the skins on! The skins add an extra level of crunch, and they also help the seasoning stick to each wedge. This simple step not only enhances the texture but also boosts the nutritional content of your dish, providing additional fiber and vitamins.

Achieving Optimal Crispiness

For the ultimate crispiness, parboiling the wedges is an essential step. This process partially cooks the potatoes and breaks down some of the starches, resulting in a better texture once baked. Aim to parboil for about 5 minutes — you're looking for them to just become tender but not fully cooked. After draining, let them cool slightly, as this helps release steam and reduces moisture, which can lead to soggy wedges.

Another tip for achieving that perfect crispy exterior is to ensure the wedges are well spaced on the baking sheet. Overcrowding can trap steam, preventing browning. If needed, use two baking sheets, and line them with parchment paper for easy cleanup. A sprinkle of extra smoked paprika right before baking can also enhance the color and flavor, giving you that restaurant-quality appeal.

Ingredients

For the Potato Wedges

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For the Buffalo Ranch Sauce

1/2 cup ranch dressing
1/4 cup buffalo sauce
1 tablespoon chopped fresh chives (optional)

Instructions

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly. Cut them into wedges, keeping the skin on for extra texture.

Parboil the Wedges

Place the potato wedges in a large pot of boiling salted water. Parboil for about 5 minutes, then drain and let them cool slightly.

Season and Bake

In a large bowl, toss the cooled potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet. Bake for 25-30 minutes until crispy and golden, flipping halfway through.

Mix the Sauce

While the wedges bake, mix together the ranch dressing and buffalo sauce in a small bowl until well combined.

Serve

Once the potato wedges are done baking, remove them from the oven and drizzle with the buffalo ranch sauce. Toss gently to coat the wedges, or serve the sauce on the side for dipping.

Pro Tips

For extra crispiness, consider using a wire rack on your baking sheet to allow air to circulate around the wedges while they bake.

Buffalo Ranch Sauce Variations

The buffalo ranch sauce can be customized to suit different tastes. For a spicier kick, consider adding a dash of cayenne pepper or a splash of hot sauce to your mixture. Alternatively, you can lighten it up by using low-fat ranch dressing or yogurt instead of regular ranch. This allows you to enjoy the rich flavors without packing in excess calories.

In addition, try incorporating other herbs for a flavor twist. Fresh dill or cilantro could add an interesting profile to the ranch dressing, or swap out chives for green onions for a sharp, oniony note. This flexibility makes the sauce as fun as it is tasty!

Make-Ahead and Storage Tips

If you're planning to serve these wedges at a party, you can prepare them ahead of time. After cutting and parboiling, spread the wedges on a baking sheet, cover them with plastic wrap, and refrigerate for up to 2 hours. Just before baking, toss them in the seasoning and bake as directed. This ensures you can enjoy your guests rather than spend all the time in the kitchen.

Leftover potato wedges can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them back into a preheated oven at 400°F (200°C) for about 10 minutes to restore their crispiness. Microwaving tends to make them soggy, so stick to the oven for the best results.

Questions About Recipes

→ Can I make these potato wedges in advance?

Yes, you can prepare the potato wedges ahead of time. Parboil and season them, then store in the fridge. Bake just before serving.

→ What can I use instead of ranch dressing?

You can substitute ranch with blue cheese dressing for a bolder flavor or a dairy-free ranch for a vegan option.

→ How can I make these wedges spicier?

Add more buffalo sauce to the dressing or sprinkle additional cayenne pepper or hot sauce over the wedges before serving.

→ Can I use frozen potatoes?

Yes, frozen potato wedges can be used, but they may require a slightly longer baking time. Be sure to check the packaging instructions.